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Peach Praline Pie Recipe
|Sliced peeled peaches||2 Pound (4 Cups)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Quick-cooking tapioca||2 Tablespoon|
|Piecrust mix||16 Ounce (1 Package)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Sticks)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Calories 942 Calories from Fat 194
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 510 mg21.2%
Total Carbohydrates 175 g58.5%
Dietary Fiber 9.1 g36.2%
Sugars 69.8 g
Protein 17 g34.4%
Vitamin A 7.7% Vitamin C 0.26%
Calcium 3% Iron 70.3%
*Based on a 2000 Calorie diet
1 In a large bowl,mix peaches, granulated sugar and tapioca;let stand while preparing the pastry.
2 Prepare the piecrust mix, following label directions, or make pastry from your own favorite one-crust recipe. Roll out to 12-inch round on lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim the overhang to 1/2 inch; turn under, flush with rim and flute.
3 In a small bowl, combine flour and brown sugar ; cut in butter or margarine with a pastry blender until the mixture is crumbly; stir in pecans.
4 Sprinkle 1/3 over bottom of the pastry shell; top with peach mixture and sprinkle the remaining pecan mixture over.
5 Bake in a very hot oven at 450 degrees farenheit for 10 minutes. Lower the heat to moderate 350 degrees farenheit; bake for 20 minutes longer, or until peaches are tender and topping is golden. Cool on a wire rack before cutting.
6 Serve warm or chilled.